Turmeric Chicken Rice

• 2 pcs. Chicken Thighs
• 1/2 tsp. Garlic Powder
• Salt and Pepper
• 2 tbsps. Canola Oil
• 20 g. Garlics
• 100 g. Onions
• 300 g. White Rice
• 2 tsps. Turmeric Powder
• 1/2 tsp. Salt
• 1/2 tsp. Pepper
• 250 ml. UFC Velvet Coconut Milk unsweetened
• 250 ml. Chicken Stock

Topping

• Cilantro and Lime for garnish
• Sour Cream (Serve with Turmeric Chicken Rice)

1. Marinated chicken thighs with garlic powder, salt, and pepper in a mixing bowl, leave for 10-15 minutes.
2. Pour canola oil in a frying pan. Pan-seared the chicken with high heat until the skin turns to golden brown and remove from heat.
3. Fry garlics and onions separately, stir well.
4. Add white rice, turmeric powder, salt, pepper and stir well. Put the turmeric rice into a rice cooker.
5. Pour UFC Velvet Coconut Milk unsweetened, chicken stock, and chicken thighs into the rice cooker. Turn on the heat until well cooked.
6. Garnish with chopped cilantro and lime. Ready to serve.